Spiced Salmon with Mushroom-Chive-Cheese Quesadilla and Grilled Zucchini and Red Onion

Cheese? Check. Fresh vegetables? Check. Spice mix? Check. Mushrooms? Check. With those ingredients, I'm getting excited without even knowing what the final product will be! And did I mention the cheese is melted?

I continued my foray into exotic cheeses, blending them in a quesadilla with a variety of exotic mushrooms and some fresh chives for a delicious, savory treat. These were served along with grilled fresh zucchini and onion, tossed in a delightful, light sauce that provides just the right amount of flavor for these summer vegetables. Finally, there's the salmon. Fresh, fish market fillets, coated with a rich array of spices that provide a lot of flavor (and not sodium.) This meal is simple to put together yet healthy and delicious!

Difficulty: easy
Time: 30 min
Cost: $12.65



Grilled Zucchini and Red Onion
Time: 20 min

Ingredients:
1.5 tsp olive oil
2 medium zucchini, sliced
1 c red onion, sliced
1 tsp black pepper
2 tbsp red wine vinegar
3 tbsp fresh mint, chopped

Get your grill (or Foreman Grill) going on medium heat. As it heats, you can prepare your veggies.

Toss your zucchini and red onion with the olive oil, until evenly coated. Sprinkle on the black pepper and toss again to coat evenly. The black pepper should stick nicely since the vegetables have a touch of olive oil on them.

When the grill is hot, throw on the veggies. Grill for 4-5 minutes, then flip. Grill an additional 4-5 minutes or until they are tender. Then, remove from heat and place in a bowl or on a serving plate. Drizzle evenly with the red wine vinegar and then sprinkle on the fresh mint. Toss if you'd like, or just serve right away.

Servings: 4
Serving size:
Nutrition: calories 39; carbs 5g; fat 2g; protein 1g; sodium 4mg; iron 4mg

Spiced Salmon
Time: 15 min

Ingredients:
1/4 tsp black pepper, whole rounds, lightly crushed
1/4 tsp green pepper, whole rounds, lightly crushed
1/8 tsp smoked sea salt
1/4 tsp orange zest
1/4 tsp coriander
1/8 tsp star anise
1/8 tsp cumin
1/8 tsp fennel
1/8 tsp celery seed
1/8 tsp dill
1 lb Salmon fillet

This one is super simple! Simply take a small bowl and combine all of the spices - black pepper, green pepper, smoked sea salt, orange zest, coriander, star anise, cumin, fennel, celery seed, and dill. Stir well to combine evenly and crush slightly if needed.

Heat a pan over medium high heat. Coat with cooking spray.

When the pan is hot, place the Salmon in the pan, skin side down. Carefully sprinkle the spice mixture evenly over the top of the fillet. Use the back of a spoon to lightly push the spices into the fish, making sure they are stuck against the salmon and truly coating the fillet.

Cook for about 6 minutes, and then gently flip. Just sear on the other side for about 3 minutes - any longer and the spices will start to burn and smoke up your kitchen. Flip back over and cook until the salmon is prepared to your liking. Then remove from the heat and enjoy.

Servings: 2
Serving size: 1/2 lb of salmon (8 oz)
Nutrition: calories 340; carbs 0g; fat 18g; protein 10g; sodium 245mg; iron 0mg

Mushroom-Chive-Cheese Quesadilla
Time: 15 min

Ingredients:
4 whole wheat tortillas, snack size
1 oz aged smoked gouda, shredded or cut into small pieces
1 oz hard goat cheese, shredded or cut into small pieces
1 oz soft cheese, such as d'Affinois, shredded or cut into small pieces
1 c mushrooms, sliced
4 tbsp fresh chives, chopped

Get a pan heating over medium heat on the stove. Coat it with cooking spray.

When the pan is hot, carefully fold two tortillas in half and place them on the pan. Lift up the top flaps before they get hot, so you can place ingredients inside the quesadilla. Place 1/4 of the cheese inside evenly, taking from all 3 kinds. Spread 1/4 c of sliced mushrooms on top of the cheese and then sprinkle on 1 tbsp of chives. Repeat for the second tortilla, so half of your ingredients are used up.

Gently press the top half of the tortilla down. Cook for 3-4 minutes, then carefully flip your tortilla over so it cooks on the other side. Then, remove from the heat when its lightly browned and the cheese has melted.

Repeat with the other half of your ingredients to create 4 quesadillas in all. Enjoy hot!

Servings: 4
Serving size: 1 tortilla, folded in half, plus filling
Nutrition: calories 201; carbs 21g; fat 7g; protein 10g; sodium 543mg; iron 8mg